Bake Sale for Wednesday and Saturday

All Items $2.50 for cookies

$5.00 for other stuff individually

$20.00 for whole items

Cinnamon Crackle Cookies

Ingredients

• 1/2 cup butter, softened

• 1/2 cup shortening

• 1 cup sugar

• 1/2 cup packed brown sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2-1/2 cups all-purpose flour

• 1 tablespoon ground cinnamon

• 2 teaspoons baking soda

• 2 teaspoons cream of tartar

• 2 teaspoons ground nutmeg

• 2 teaspoons grated orange zest

• 1 teaspoon grated lemon zest

• 1/2 teaspoon salt

• Additional sugar

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• In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture.

• Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts 2 each: 116 calories, 5g fat (2g saturated fat), 13mg cholesterol, 132mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

No-Knead Pumpkin Cinnamon Rolls

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 2/3 cup warm water (110° to 115°)

• 1/2 cup canned pumpkin

• 1 large egg

• 1/4 cup butter, softened

• 1/4 cup sugar

• 1 teaspoon salt

• 1/2 teaspoon pumpkin pie spice

• 2-1/2 to 2-3/4 cups all-purpose flour

• FILLING:

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons butter, melted

• FROSTING:

• 1-1/4 cups confectioners' sugar

• 2 to 3 tablespoons 2% milk

• 1/8 teaspoon pumpkin pie spice

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• Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

• Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.

• Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.

Nutrition Facts 1 roll: 250 calories, 7g fat (4g saturated fat), 31mg cholesterol, 254mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.

Toffee Pecan Bars

Ingredients

• 2 cups all-purpose flour

• 1/2 cup confectioners' sugar

• 1 cup cold butter, cubed

• 1 large egg, room temperature

• 1 can (14 ounces) sweetened condensed milk

• 1 teaspoon vanilla extract

• 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

• 1 cup chopped pecans

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly.

• Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Nutrition Facts 1 bar: 179 calories, 11g fat (5g saturated fat), 26mg cholesterol, 112mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 2g protein.

Sparkling Cider Pound Cake

Ingredients

• 3/4 cup butter, softened

• 1-1/2 cups sugar

• 3 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup sparkling apple cider

• GLAZE:

• 3/4 cup confectioners' sugar

• 3 to 4 teaspoons sparkling apple cider

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease paper.

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.

• Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

• In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.

Nutrition Facts 1 slice: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 169mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.

Air-Fryer Apple Fritters

Ingredients

• Cooking spray

• 1-1/2 cups all-purpose flour

• 1/4 cup sugar

• 2 teaspoons baking powder

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 2/3 cup 2% milk

• 2 large eggs, room temperature

• 1 tablespoon lemon juice

• 2 medium Honey Crisp apples, peeled and chopped

• 1/4 cup butter

• 1 cup confectioners' sugar

• 1 tablespoon 2% milk

• 1-1/2 teaspoons vanilla extract, divided

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• Line air-fryer basket with parchment paper (cut to fit); spritz with cooking spray. Preheat air-fryer to 410&deg.In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and remaining 1 teaspoon vanilla extract; stir just until moistened. Fold in apples. In batches, drop dough by 1/4 cupfuls 2-in. apart onto air-fryer basket. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, milk and 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.
  

Nutrition Facts 1 fritter: 145 calories, 4g fat (2g saturated fat), 34mg cholesterol, 183mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.

Pull-Apart Caramel Coffee Cake

Ingredients

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits

• 1 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1 teaspoon ground cinnamon

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• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits.

• Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts 5 pieces : 204 calories, 8g fat (3g saturated fat), 10mg cholesterol, 457mg sodium, 31g carbohydrate (16g sugars, 0 fiber), 3g protein.